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Pit Boss Rib Recipe

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Texas Smoked Ribs – Pit Boss Grills

The baby back rib has long been an American staple going back to the days of the trail blazing westward expansion. Traditionally grilled many argue that this classic should only be cooked low and slow in a smoker. Fortunately, with a Pit Boss Wood Pellet Grill, you can do either. This Texas-style smoked baby back recipe, however, calls for you to choose the smoker option on your Pit Boss and enjoy the huge smoky pork flavors reminiscent of the Eastern part of the Lone Star State.

Provided by: EasyRecipesCooking.com

Total time: 4 hours 15 minutes

Prep time: 15 minutes

Cook time: 4 hours

Yield: 4

Ingredients:

1 cup Apple Cider Vinegar
1 rack Baby Back Rib
2 Tablespoons whole grain Mustard
2 Tablespoons Olive Oil
1 Bottle  Pit Boss Sweet Heat Rub
1 Tablespoons Worcestershire Sauce
Pit Boss Hickory Blend Hardwood Pellets 

Steps:

  • Remove the ribs from their packaging and pat dry.
  • Flip to back of ribs and score the membrane with a knife, then peel off the membrane.
  • Rub the ribs with the olive oil, followed by a generous amount of Pit Boss Sweet Heat Rub & Grill, on both sides.
  • In a small bowl, mix together the mustard, apple cider vinegar, and Worcestershire. Set aside.
  • Start up your grill. Once it’s fired up, set the temperature to 225°F. Add the ribs and smoke for 3 hours.
  • Transfer the ribs onto a foil lined sheet pan and brush both sides with the apple cider vinegar mixture. Wrap the ribs tightly in foil and place back on the smoker for 2 more hours.
  • Carefully remove the ribs from the foil and brush with more of the apple cider vinegar mixture. Place the ribs back on the smoker grates and smoke for 1 additional hour.
  • Remove from the smoker and let rest for 5 minutes before serving.
  • ENJOY!

Nutrition Facts:

ServingSize 4

Smoked Baby Back Ribs on a Pellet Grill (7 Easy Steps) - Simply ...

Ribs smoked low and slow is the ultimate barbecue food

Provided by: EasyRecipesCooking.com

Categories: Dinner,lunch,main,Main Course

Total time: 225 minutes

Prep time: 15 minutes

Cook time: 210 minutes

Yield: 5

Ingredients:

2 racks Babyback ribs
2 tbsp Mustard
2 tbsp Barbecue spice rubs
2 tbsp Brown sugar
½ cup Butter
1 tbsp Honey
1 tbsp BBQ sauce

Steps:

  • Heat the Pitboss to 250°F
  • Pat dry the ribs with a paper towel
  • Coat with mustard, this is to help the rub stick
  • Coat the ribs on all sides with an even layer of spice rub, using your hands to gently pat (not rub) it in.
  • Smoke for approx. 2 hours.
  • After 2 hours (or once the ribs have developed a nice bark), place brown sugar, butter, and honey on the butcher’s paper and place ribs meat side down. Wrap tightly and return to smoker.
  • Return to the smoker for approx. 1-1.5 hours.
  • Unwrap the ribs and brush with BBQ sauce.
  • Smoke uncovered until the internal temp of the ribs is approx. 195-203°F. The meat should have no resistance to probe and the rack should bend when picked up.
  • Remove from the smoker and carve the ribs into pieces between the bones.
  • Serve immediately.

Nutrition Facts:

Calories 300 kcal, ServingSize 1 serving

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