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baby back ribs on a pellet grill
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Smoked Baby Back Ribs on a Pellet Grill

Two delicious versions of slow-smoked baby back ribs: flavor-rich dry ribs seasoned with pork rub and tender sticky ribs glazed with homemade BBQ sauce.
Course Main Course
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 5 minutes
Servings 6
Calories 929kcal
Author Dean "Schuey" Schumann

Ingredients

  • 2 rack baby back ribs

Spritz:

  • ¼ cup apple cider vinegar
  • ¼ cup apple juice

Dry rub:

  • 8 tbsp smoked paprika
  • 6 tbsp brown sugar
  • 2 tbsp kosher salt
  • 2 tbsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp mustard powder
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • ¼ tsp hot cayenne pepper

Wrap (per rack):

  • 3 tbsp brown sugar
  • 2 tbsp honey
  • 1 tbsp maple syrup
  • 4 tbsp unsalted butter (room temp)
  • 1 tbsp spritz (apple cider vinegar and apple juice)

BBQ sauce (glaze):

  • 1 cup ketchup
  • 1 ½ cup apple juice
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • 4 tbsp Worcestershire sauce
  • 2 tsp garlic powder
  • 3 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper

Instructions

  • Trim the ribs by removing the membrane from the bones.
  • Then trim of any excess fat and even out the thickness of the ribs if overly disproportioned.
  • Cover the ribs with a dry rub.
  • Set up your pellet smoker to be smoking at 300°F.
  • Once at temp, place the ribs in the smoker and leave for an hour.
  • After an hour check for any dry spots, if dry - spritz.
  • Once the ribs have been smoking for an hour and a half, check the color for nice rich mahogany and test to see if the rub can be scratched off with your finger. If not, time to wrap.
  • Wrap each rack meat side down in 2 layers of foil, along with wrap ingredients.
  • Place back in the smoker for an hour.
  • Mix up wet glaze ingredients in a heatproof pot and place in the smoker to warm up and thicken.
  • After the ribs have been wrapped for an hour, check for tenderness with a probe, if they are tender, remove them from the smoker.
  • Roll up the edges of the foil to create a boat for each rack of ribs. Flip both racks over to expose the meat.
  • Glaze one rack with the wet glaze that has been warming in the smoker and leave the other rack to crust up.
  • Place the ribs back in the smoker for 15 minutes.
  • After 15 minutes remove them from the smoker, slice and enjoy.

Serve with:

  • BBQ sides like potato salad and slaw.
  • On their own.

Nutrition

Calories: 929kcal | Carbohydrates: 89g | Protein: 40g | Fat: 48g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 3382mg | Potassium: 1183mg | Fiber: 5g | Sugar: 75g | Vitamin A: 5414IU | Vitamin C: 5mg | Calcium: 188mg | Iron: 6mg