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Smoked baby back ribs with bbq sauce on a black cast iron plate.
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5 from 2 votes

Smoked Baby Back Ribs

You'll love this recipe for Ribs on the Pellet Grill that's easy for beginners. Make tender pellet grill ribs that are foolproof every time!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Barbecue, Smoked Meat, Smoker
Cuisine: American
Servings: 6
Calories: 695kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

RIB DRY RUB

  • 1 cup brown sugar
  • ¼ cup instant coffee granules
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon steak seasoning

BABY BACK RIBS

  • 2 racks baby back pork ribs
  • ½ cup apple juice (use when wrapping ribs in aluminum foil)
  • 1 cup barbecue sauce - any type (save the extra for serving)

Instructions

  • Mix Dry Rub: combine all ingredients of dry rub in a large bowl before turning on the smoker.
  • Prep the Meat: using a paper towel, pull the silver skin membrane from the bone side and trim any excess fat. Pat dry with paper towels.
  • Apply Dry Rub: coat both sides of the rack with dry rub. Rub spices into the meat and press firmly for better flavor.
  • Preheat the Pellet Grill: preheat pellet grill to 225°F. Use hardwood pellets of your choice; hickory, apple, or cherry work well.
  • Smoke the Ribs: place the seasoned ribs directly on the grill grates, bone side down. Close the lid on the pellet grill and smoke at 225°F for about 3 hours.
  • Wrap in Foil: after 3 hours on the grill, open the grill and wrap the ribs in aluminum foil. Add a little bit of apple juice and close the foil packet. Return meat to the grill and cook for another 2 hours at the same temperature (225 degrees F.)
  • Add Barbecue Sauce: after at total of 5 hours on the grill, unwrap the aluminum foil and glaze ribs with your favorite barbecue sauce. Keep the foil open so the sauce will caramelize.
  • Cook 1 More Hour: Smoke ribs for 1 more hour at 225 degrees F.
  • Check for Tenderness: check the meat for tenderness with a fork. The meat should start pulling away from the bones.
  • Rest and Slice: once racks are done, let rest for about 10 minutes before slicing between the bones.
  • Serve and Enjoy: plate these smoky ribs and serve with extra barbecue sauce for dipping. Try Carolina Gold or Blueberry BBQ Sauce for lip-smacking flavor!

Notes

Storing Leftovers
  • Refrigerate: store wrapped ribs in the refrigerator in an airtight container. Leftovers can stay fresh for up to 3-4 days.
  • Freeze for Longer Storage: for longer storage, use a freezer-safe container or wrap leftovers in aluminum foil before placing in a freezer bag.
  • Reheat Safely: when reheating, make sure the ribs safely reach an internal temperature of 165°F. You can reheat them in the oven, microwave, or on the grill until they reach the proper temp.
  • Store Sauce Separately: if possible, store sauce separately. This prevents the meat from becoming soggy during storage and reheating.

Nutrition

Calories: 695kcal | Carbohydrates: 66g | Protein: 38g | Fat: 31g | Saturated Fat: 11g | Sodium: 1059mg | Potassium: 1020mg | Fiber: 1g | Sugar: 53g | Vitamin C: 1mg | Calcium: 128mg | Iron: 3mg