Equipment
Method
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Apply the dry rub generously over the ribs and let them sit at room temperature for 30 minutes.
- Preheat your pellet grill to 225°F using hickory or applewood pellets, and place an aluminum pan with water under the grill grate.
- Place the ribs bone-side down on the grill and smoke for 3 hours, spritzing with apple juice every hour.
- After 3 hours, wrap the ribs tightly in foil with a splash of apple juice and return them to the grill for 2 more hours.
- Unwrap the ribs, brush them with barbecue sauce, increase the grill temperature to 250°F, and cook for 1 more hour.
Nutrition
Calories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 15gVitamin A: 2IUVitamin C: 1mgCalcium: 2mgIron: 10mg
Notes
For a sweeter rub, swap brown sugar with maple syrup. Feel free to use different flavors of juice for spritzing, such as cherry or peach. Leftover ribs can be stored in the fridge for up to 3 days or frozen for longer storage. To reheat frozen ribs, thaw them overnight and warm gently in the oven with broth to retain moisture. Never microwave ribs as it affects their texture. Serve with a garnish of fresh parsley or cilantro for a pop of color, and consider pairing them with coleslaw and cornbread for a complete meal. Enjoy your deliciously smoky ribs!
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