Smoked Pellet Grill Ribs (3-2-1 Method)

A close-up shot of the pellet grill ribs on a plate with brown parchment paper underneath.let

Smoked Pellet Grill Ribs (3-2-1 Method)

Enjoy the most tender, finger-licking smoked pellet grill ribs using the easy 3-2-1 method! Featuring a perfectly balanced sweet, spicy and smoky dry rub, these fool-proof St. Louis-style pork spare ribs will be the star of your next summer barbecue party, and everyone will rave. These smoked ribs are a guaranteed hit.

Course Main Dishes

Cuisine American

Prep Time 20

Cook Time 6

Total Time 6 20

Servings people

Calories 231kcal

Author Amanda McGrory-Dixon

Equipment

Large cutting board
Spray bottle optional
Smoker
Heavy-duty aluminum foil

Ingredients

½ cup packed dark brown sugar
2 tablespoons chili powder
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon ground allspice
1 teaspoon cayenne pepper
2 racks of St. Louis-style ribs
2 cups apple cider or apple juice divided, plus extra for spritzing if desired
4 tablespoons salted butter divided, cut into cubes
Favorite BBQ sauce

Instructions

In a small bowl, stir together the dark brown sugar, chili powder, salt, pepper, garlic powder, mustard powder, onion powder, smoked paprika, allspice and cayenne pepper. Set aside.
Remove the ribs from the package and blot dry with paper towels. Flip the ribs so that the bone side faces up. Locate the thin membrane. To remove it, insert a sharp knife underneath the membrane and lift the knife up to separate the membrane from the meat. Grip the membrane with your fingers and continue to pull the membrane down the length of the ribs. If any membrane is left, we repeat the process until you remove it all.
With the bone side still facing up, rub the rack of ribs all over with the spice mixture and then flip the ribs and rub the mixture all over the meaty side as well as the sides. If possible, let the meat sit in the refrigerator with the rub for at least four hours or up to a day, though you can also smoke right away.
Prepare the smoker with a water pan and heat to 225 degrees. Grease the grill grates and add the racks of ribs meat-side up right on the grates. Close the smoker and smoke for three hours. If desired, pour the extra apple cider into a spray bottle and spritz the ribs every hour, though this is optional.
After three hours, lay several pieces of heavy-duty aluminum foil on top of each other, fold the edges up to create almost a makeshift pan and add 1 cup apple cider and 2 tablespoons cubed butter in the center. Place the rib rack meat-side down in the foil and completely seal the foil. (Please refer to process images in the post if that's helpful). Repeat with the second rack and remaining 1 cup apple cider and 2 tablespoons cubed butter. Place sealed ribs back on the smoker and smoke the ribs in this braising liquid for two hours.
Remove the ribs from the foil, brush the meat with BBQ sauce and place on the grates again meat-side up. Smoke for another hour (see notes).
Remove the ribs from the smoker, place on a cutting board and leave undisturbed for 10 minutes to allow the juices to settle. Cut the ribs into individual pieces. Serve with additional BBQ sauce if desired. Enjoy!

Video

Notes

Rib racks are different sizes, so in the last hour of smoking, you may not need the full cooking time. Ribs are finished when the internal temperature reaches around 195-203 degrees. Alternatively, you can twist a center rib, and if the meat begins to pull away, it's finished. You can also insert a toothpick into the meat between the bones, and it's ready if the toothpick slides in without resistance.
I prefer to place the ribs meat-side down in the apple cider because I think it makes the meat a little more tender and moist, but this does soften the bark. If you want a crunchier bark, place the rack bone-side down.
The membrane can be slippery, so if you have trouble getting a grip, you can use a paper towel to get a hold of the skin.
If you have trouble getting the dry rub to adhere to the bone side, rub the bones with yellow mustard or olive oil.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition